Got 1kg Shoulder of Lamb. Never done shoulder before....any suggestions anyone and how much meat am I likely to see off this. Good night sweet dreams Zzz

19 comments,0 shares,1 likes
traceyross
12 months

Looking forward to seeing what you cook @Damian Green I’m sure it will be brilliant.

Damian Green
12 months

Had chicken Jalfrezi but Don’t think I’ve ever had Lamb. Mmmm xx

Damian Green
12 months

Thanks @Jo dunn I would always do a large piece meat on the bone low and slow anyway esp the tougher cuts as you say, but thanks for all the info, I’ll keep you posted xx

Jo dunn
12 months

@Damian Green , also Hari writes this about lamb shoulder:
"This is usually sold as a whole or half a shoulder and tends to be quite fatty and because this is the part of the animal that has worked hard the meat can be fibrous but full of flavour. It is perfect for slow cooking and stewing. With curries it gives a great flavour but can be fatty so make sure you trim it and be prepared to skim off the fat. White Goat Curry works well with a shoulder cut.
I love to cook lamb shoulder on the bone, low and slow for up to 6 hours either marinated or rubbed with spices until the meat just falls away. This is also where mince lamb usually comes from". Go for it Damian, it'll be deliciously superb! Hope that helps😀 💕

Jo dunn
12 months

@Damian Green 🐑 btw @Hari Ghotra's recipe for Lamb Jalfrezi uses shoulder of lamb! HOORAY!

barrie8
12 months

I use diced shoulder in @Hari Ghotra Lamb Madras. Excellent.

Damian Green
12 months

I’d be happy cutting it up into bone in pieces @Hari Ghotra although I’d guessed it was easier roasting/slow cooker/ pressure cooking it whole would be better and easier! Thanks @Nadliow xx

Nadliow
12 months

Ah - we crossed @Hari Ghotra 😃

Nadliow
12 months

Oh! Didn’t realise you wanted it curry wise @Damian Green - had assumed you wanted to cook it whole as opposed to chopped up. I did @Hari Ghotra ´s Mutton Rara yesterday and it was out of this world

Hari Ghotra
12 months

Are you planning on doing the whole shoulder as a roast or cutting it up @Damian Green ?

Damian Green
12 months

Thank you @boo @Nadliow @Jo dunn and @Sue Geen - Sorry Nadliow I should have said ‘dirty curry wise’ I have done that classic many times with leg of lamb and it is delicious and I personally love Jamie and do his recipes...but not his Indian food as I’ve had a couple of ‘unimpressed’ issues with that. So approx enough for 2 Boo?? That’s what I thought- I’m looking forward to that sweetness Jo- maybe low and slow with Madras or Karahi style or the Nihari curry @Hari Ghotra mentioned the other day??

Sue Geen
12 months

very greasy though so always make sure piping hot when served.😀

Jo dunn
12 months

I love shoulder of lamb and much prefer it to leg for its sweetness and fabulous flavour. 💕

Nadliow
12 months

Not over

Nadliow
12 months

*cover lamb with other half of rosemary and garlic

Nadliow
12 months

Cook for 4 hrs, then remove and leave to rest about 10mins before serving. The meat falls off the bone, really good!

Nadliow
12 months

Then rub shoulder all over with olive oil, season, lay on top on baking tray and cover with over half of rosemary sprigs and garlic. Tightly cover with foil and put in oven, turning down to 170degrees

Nadliow
12 months

I know Jamie Oliver has been subject to a lot of criticism recently, but I love his “Incredible Roasted Shoulder of Lamb”. You heat oven to full whack, lay loads of sprigs of rosemary on baking tray with half a bulb of garlic broken into cloves

boo
12 months

I adore lamb shoulder @Damian Green !! The most tender part! Delicious! The bone, however, makes quite a lot of weight. Not easy to cut the meat off. It‘s easier if you roast the shoulder first in the oven (approximately 1 hour for 1 kg at 200 degrees). I should say the bone makes one third of the total weight.